Home-cooked meals are amazing for midweek meals as well as birthdays and celebrations. To make a meal grand enough for either occasion try this Thai fish pie, which is high in protein, free from refined carbohydrates and has a good helping of healthy fats.
1 large sweet potato peeled and chopped
1 large cauliflower chopped
Tablespoon of mayonnaise
400g of salmon chunks
400g of smoked haddock chunks
1 handful of small cooked prawns
1 can of coconut milk
Small bunch of coriander roughly chopped
1 stalk of lemongrass finely chopped
Teaspoon of paprika
1 leek chopped
Large handful of spinach
1 small onion chopped
2 cloves of garlic finely chopped
The juice of one lime
Salt and pepper taste
Heat a little coconut oil in a large saucepan and gently fry the onion for a few minutes before adding the garlic, lemongrass, leeks, coriander and paprika. Cook for another few minutes before adding the salmon, haddock and prawns and stirring well.
When the fish is almost cooked add in the lime juice and coconut milk and bring to the boil for a moment before reducing to a simmer. Allow it to cook whilst to cook the pie topping.
Put the sweet potato and cauliflower in a pot and cover with boiling water. Season with a little salt and cook on the hob until the vegetables are soft and can be broken up easily with a fork. Drain the potato and cauliflower well and mash well, adding in the mayonnaise and salt and pepper to taste.
Stir the spinach into the fish mixture and allow it to wilt. This should only take a few minutes. Take the fish mixture off the heat and pour it into a casserole dish. Carefully spoon the mashed vegetables evenly on top and ensure there are no gaps. Pop into the oven at 180C for 25-30 minutes and enjoy with extra veggies on the side.
What’s your favourite fish recipe?